Black Bean Breakfast Burritos
These Black Bean Breakfast Burritos are hearty, nutritious, and easy to make ahead for busy mornings. A wholesome filling of eggs, beans, veggies, and cheese wrapped in tortillas creates a protein-rich, fiber-packed meal that’s both satisfying and freezer-friendly.
Equipment
- 1 large skillet
- 1 Mixing Bowl
- 1 Whisk
- 1 Spatula
- 1 Knife
- 1 Cutting board
Ingredients
- 6 large tortillas
- 8 large eggs whisked
- 1 can 15 oz / 425 g black beans, drained and rinsed
- 1 medium red bell pepper diced
- 1 medium yellow onion diced
- 2 cups 60 g fresh spinach
- 1 cup 100 g shredded cheese (such as mozzarella or cheddar)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon smoked paprika
- 1 tablespoon olive oil
Instructions
- Prepare the Vegetables: Start by washing and drying your produce. Dice the red bell pepper into small, even cubes for sweetness and color, and chop the yellow onion finely to create a savory base. Keep the spinach leaves whole or roughly chop them if they are large. Having everything prepped and ready ensures smooth cooking and prevents rushing once the skillet is hot.
- Heat the Skillet with Oil: Place a large skillet on medium heat and drizzle in olive oil. Allow the oil to warm until it shimmers slightly—this step prevents the vegetables from sticking and helps release their natural flavors. A heated skillet ensures the onions soften quickly while the bell peppers gain a subtle caramelized edge.
- Sauté Onions and Bell Peppers: Add the diced onion and bell pepper into the hot skillet. Stir occasionally and cook for about 7–8 minutes, or until the vegetables turn tender and slightly golden. This slow sauté builds a flavorful foundation, giving the burrito filling a mild sweetness balanced with savory depth. Be patient here, as properly softened veggies make a big difference in taste and texture.
- Incorporate Beans, Spinach, and Spices: Once the vegetables have softened, stir in the black beans, making sure they are well-drained and rinsed to remove excess starch and salt. Sprinkle in salt, black pepper, garlic powder, paprika, and smoked paprika. Mix well so every bite is seasoned evenly. Finally, add the spinach and cook for 1–2 minutes until it wilts down, turning vibrant green and blending seamlessly with the beans and vegetables.
- Add and Cook the Eggs: Lower the heat to low-medium to avoid overcooking. Pour the whisked eggs evenly over the vegetable and bean mixture. Let them sit undisturbed for about 30 seconds, then gently stir with a spatula, scraping from the edges toward the center. Continue cooking for 5–6 minutes, stirring every minute, until the eggs are fluffy, tender, and fully cooked but not dry. The goal is soft, creamy scrambled eggs that bind the filling together.
- Stir in the Cheese: Once the eggs are cooked, turn off the heat. Immediately sprinkle the shredded cheese over the hot mixture. Allow the residual heat to melt the cheese, then stir gently to create a gooey, flavorful blend. The cheese not only adds richness but also helps hold the filling together, making burrito assembly easier.
- Assemble the Burritos: Lay one tortilla flat on a clean surface or cutting board. Spoon a generous portion of the warm egg, bean, and veggie mixture into the center, keeping the filling in a neat line. Fold the sides of the tortilla inward to secure the filling, then roll tightly from the bottom upward until fully wrapped. Repeat the process with the remaining tortillas and filling. Rolling tightly ensures your burritos hold their shape and don’t spill when eaten.
- Wrap for Storage (Optional): For meal prep or storing leftovers, wrap each burrito individually in parchment paper or foil. This prevents them from sticking together and makes reheating more convenient. Place the wrapped burritos in an airtight container or zip-top bag. Store in the fridge for up to 5 days or freeze for up to 3 months.
- Reheat and Serve: When ready to enjoy, reheat refrigerated burritos in a skillet with a light coat of cooking spray for a crispy outer layer, or warm them in the oven or air fryer at 350°F (175°C) for 5–7 minutes. If frozen, thaw overnight in the fridge or microwave directly for about 90 seconds, then crisp them in a pan or oven for best texture. Serve warm and enjoy a hearty, protein-packed breakfast that fuels your day.
Notes
- Use large tortillas to prevent overfilling and tearing when rolling.
- Rinsing the black beans reduces excess salt and improves flavor.
- Always cook the eggs on low heat to keep them soft and creamy.
- Choose a melty cheese (like mozzarella, cheddar, or Monterey Jack) for best results.
- Make-ahead friendly: wrap individually and refrigerate or freeze for quick breakfasts.
- A quick reheat in a skillet or air fryer restores crispness to the tortilla.
